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Q&A with Daniel Humm of NYC's Eleven Madison Park and NoMad
When the James Beard Foundation held its Silver Anniversary Gala at New York City’s Four Seasons restaurant in November, the guests were treated to a multi-course dinner cooked by five celebrated chefs: Alfred Portale, David Bouley, Tom Colicchio, Michel Richard and Daniel Humm.
Sustainability and traceability are top of mind for restaurateurs with seafood on the menu—and the guests they feed. To ease those minds, certification is becoming more formal and widespread.
The limitless possibilities of making a meal between two slices of bread have catapulted the sandwich into new menu territory. Breakfast and lunch sandwiches still dominate, but these days, bars and late night menus are featuring mini ethnic sandwiches and full-service restaurants tout overstuffed dinner-size versions.